Season the chicken breasts generously with salt and pepper on both sides and let them sit at room temperature.

Heat olive oil in a large skillet over medium heat, add minced garlic and cook for about 30 seconds until fragrant.

Place seasoned chicken breasts in the skillet and cook for about 6–7 minutes per side until golden brown and cooked through.

In the same skillet, add halved cherry tomatoes and cook for 2–3 minutes until they begin to soften, then stir in fresh basil leaves and cook just until wilted.

Return the chicken to the skillet, spoon the tomato-basil mixture over it, drizzle with lemon juice, and let everything cook together for another minute before serving hot.